Garlic Tapenade Recipe

Top toast, bread, or crackers with this olive-garlic blend, or serve it as a dip with grilled or raw vegetables.

By Susan Belsinger

| July/August 2004

Tapenade makes a great topping for toast, bread or crackers. You can also serve it as a dip for grilled and raw vegetables.Photo By Joe Coca

Use high-quality imported olives—French nyons or niçoise, kalamata, or well-cured California varieties. Green olives like the meaty certignoli also make a wonderful tapenade. Top toast, bread, or crackers with this olive-garlic blend, or serve it as a dip with grilled or raw vegetables. I especially like it with tomatoes, raw fennel, or roasted bell pepper, and on sandwiches and hardboiled eggs.

1. Combine the garlic, salt, pepper flakes, olives, and capers in the bowl of a food processor and pulse until the ingredients are cut into small bits. Add the herbs, pepper, mustard, and oil then pulse until the herbs are chopped and the tapenade is just mixed. It should be combined well, but still have texture.

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2. The tapenade can be served immediately, but tastes better if it stands at least 30 minutes. Serve at room temperature. Covered tightly, it will keep in the refrigerator for a week to 10 days. You may need to stir in a little more olive oil once it comes to room temperature. Makes about 1 1/2 cups

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